Principles of Food, Beverage, and Labor Cost Controls
42 min read
Rate this book:
About This Book
Principles of Food, Beverage, and Labor Cost Controls, Eighth Edition is the essential text for understanding the ins and outs of controlling food, labor, and beverage costs. It comes accompanied by ProMgmt Student Workbook, which allows students to obtain a certificate from the National Restaurant Association Educational Foundation. Includes a diskette which contains Excel spreadsheet applications. Special features include: Accompanied by a diskette which contains Excel spreadsheet applications 40% of chapters contain revised materials Full supplements package
Buy This Book
As an Amazon Associate and Bookshop.org affiliate, BookOrb earns from qualifying purchases.
Write a Review
Sign in to write a review.
More by Dittmer
Delete PRINCIPLES FOOD BEV LAB
Delete PRINCIPLES FOOD BEV LAB COS INST MAN
Dimensions of Hospitality
Dimensions of Hospitality
Dimensions of the Hospitality Industry Instructors Guide
Dimensions of the Hospitality
Dimensions of the Hospitality Industry, Second Edi Tion Instructor's Manual
Dittmer; Lieckfeld; Romberg
Dittmer; Lieckfeld; Romberg
Prin Food Bev/Labor Cost Con S
Prin Food Bev/Labor Cost Con Stdwkbk